Juicy Roasted Turkey with Herb Butter
Roasted turkey is more than a dish—it’s the heart of a meal that brings everyone together. This recipe combines juicy, flavorful meat with an easy herb butter process that guarantees success every time. Perfect for Thanksgiving or Christmas, it’s simple to prepare yet always impresses as the star of the table. For me, it’s the ultimate centerpiece that makes any gathering feel special.
Ingredients
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 1 tablespoon dried thyme
- 2 tablespoons garlic minced
- ½ cup butter softened
- 8 pounds turkey 1 whole
- Salt and pepper
- 2 green apples cut in big chunks
- 2 cups chicken stock
- 2 cups white wine
- 4 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (180ºC).
- In a bowl, mix the parsley, cilantro, dried thyme, minced garlic, softened butter, salt, and pepper until well combined.¼ cup parsley, ¼ cup cilantro, 1 tablespoon dried thyme, 2 tablespoons garlic, ½ cup butter, Salt and pepper
- Rinse the turkey thoroughly and pat it dry with paper towels. Remove any insides and stuff the cavity with chunks of green apple. Tie the legs together with kitchen twine to help the turkey cook evenly.8 pounds turkey, 2 green apples
- Rub the herb butter generously all over the turkey, making sure to get under the skin and into every crevice for maximum flavor.
- Place the turkey in a large roasting pan, breast-side up. Pour the chicken stock and white wine into the bottom of the pan to keep the turkey moist during cooking. Cover the turkey loosely with baking paper to prevent the skin from browning too quickly.2 cups chicken stock, 2 cups white wine
- Bake the turkey for 3-4 hours, basting it every 30-40 minutes with the pan juices to keep it juicy. The turkey is done when a thermometer reads 165°F in the breast and 170°F in the thighs, or when the juices run clear after piercing the breast.
- Once cooked, remove from the oven. Strain the pan juices into a small pot, discarding any solids. Dissolve the cornstarch in a little water to form a slurry, then whisk it into the strained juices. Heat the mixture over medium heat, stirring constantly, until the gravy thickens to your desired consistency.4 tablespoons cornstarch
- Let the turkey rest for 20-30 minutes before carving. Slice the turkey into portions, arrange it on a platter, and serve warm with the gravy.
Notes
- Golden, Crispy Skin: Want that irresistible crispy skin? Take off the baking paper during the last 30 minutes of roasting.
- Add Extra Aromatics: Stuffing the cavity with onion, garlic, or fresh herbs like rosemary can take the flavor to the next level.
- Basting Makes It Better: Spoon those pan juices over the turkey every 30-40 minutes to keep it juicy and packed with flavor.
- Gravy Shortcut: If your gravy is too thin, just whisk in a little more cornstarch mixed with cold water. You’ll have the perfect consistency in no time.
- Check Your Temps: A meat thermometer is your best friend! The breast should be 165°F, and the thighs need to hit 170°F. Don’t guess—check.
- Don’t Skip Resting: Let the turkey rest for 20-30 minutes before carving. This step locks in those delicious juices and keeps every bite moist.
- Carving Tip: Use a sharp knife and cut against the grain for slices that are tender and picture-perfect.
Nutrition
Calories: 721kcalCarbohydrates: 13gProtein: 76gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 300mgSodium: 463mgPotassium: 1191mgFiber: 1gSugar: 6gVitamin A: 603IUVitamin C: 6mgCalcium: 92mgIron: 8mg
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